Tangy Crunchy Pickle Sauce

Begin by finely chopping up a cup of dill pickles. It's crucial to chop them as small as possible; I find this provides the sauce with a better texture.

After your pickles are sufficiently chopped, measure out half a cup of dill pickle juice. I recommend using the juice directly from your pickle jar – it gives the sauce a stronger, more authentic pickle flavor.

Combine your finely chopped dill pickles and pickle juice in a small bowl. To this, add your dijon mustard. The mustard brings a delightful tanginess that pairs well with the pickles and enhances the overall flavor.

Stir in your garlic and onion powders. These seasonings serve to deepen the flavor even more, making your sauce robust and enticing.

Next, wash and chop up a generous tablespoon worth of fresh dill. Adding fresh herbs will give the sauce a bright, fresh quality that lifts the heavier flavors.

Season the sauce with salt and pepper to taste. I like to add just a pinch of each, as the pickle juice and mustard already add a nice bit of saltiness and heat.

Give your sauce a good stir until all the ingredients are well combined. You can serve it immediately, but I find allowing it to sit and refrigerate for an hour or so really lets the flavors meld together.